Raguse Sauce Sauce Raguse

Take the bones from raw hare, chop them up finely and put them into a stewpan with two or three green capsicums, a bunch of herbs (basil, marjoram, bay leaf, thyme and parsley), and one ounce of butter; fry with the cover on the pan for about fifteen minutes, then add two raw fresh mushrooms or a few peels of the same., two ounces of lean raw-ham, a dessertspoonful of red currant jelly, a teaspoonful of Liebig Company's Extract of Meat, half a pint of claret, a quarter of a pint of mushroom ketchup and a pint and a half of brown stock; let these simmer together on the Bide of the stove for about half an hour, keeping well skimmed while boiling, then strain off the liquor; mix together in another stewpan one ounce of butter and an ounce and a half of arrow-root, then add a pint of the liquor from the bones, stir till it boils again, tammy and use after adding a few drops of liquid carmine; serve with hare either roast or braised, or with entrees. The bones can be reboiled and will make good gravy stock.

Red Sauce Sauce Rouge

Put the bones of a lobster in enough light fish stock to cover them, with two wineglasses of white wine, one sliced onion, eight or nine pepper-corns, a bunch of herbs; when the stock comes to the boil skim it and boil for half an hour; put two ounces of butter and two ounces of flour to fry together till a pale golden colour; add three-quarters of a pint of stock from the bones, and a quarter of a pint of cream: stir till it boils, reduce a quarter part, then add a little pounded live Lobster spawn (if you have no spawn use a little carmine), and reboil, add the juice of a lemon, tammy, add a little coralline pepper, rewarm in the bain-marie and use for lobster or salmon creams or cutlets.

Reform Sauce Sauce Reforme

Put into a stewpan one ounce of glaze, one wineglassful of claret and one of port, three-quarters of a pint of Brown sauce (vol. i.), the juice of a lemon, a pinch of castor sugar and one large tablespoonful of red currant jelly; boil and keep skimmed till reduced a quarter part, then tammy and use for meats, venison, beef, roast or braised birds, cutlets etc.

Reyniere Sauce Sauce Reyniere

Chop up the bones from any birds and put them in a stewpan with two chopped fresh mushrooms, a bunch of herbs such as thyme, parsley, bayleaf, a wineglassful of sherry, one ounce of glaze, a pint of Brown sauce (vol. i.), a quarter of a pint of liquor from the cooking of birds, boil for twenty minutes, remove the bones, then tammy and add two or three finely chopped truffles and the liquor from a bottle of the same, and six or eight drops of carmine; make hot in the bain-marie and use with farced or roast birds, timbals of larks etc.

Riche Sauce Sauce Riche

Take the bones and skin from some salmon or other fish, the liquor and beards from twelve oysters, two peeled sliced onions, a bunch of herbs (thyme, parsley, bayleaf), six or eight peppercorns and two or three cloves; cover with water, add the strained juice of a lemon, a wine-glassful of white wine, a wineglassful of claret, one or two fresh mushrooms, a pinch of salt, and six Kruger's appetit sild; boil for about half an hour, then strain and mix three-quarters of a pint of it on to two ounces of butter and an ounce of arrowroot that have been mixed together; stir over the fire till it boils, add a few drops of Marshall's Liquid Carmine, and the pulp of two large tomatoes; tammy and use for cutlets of fish, fillets etc.